For information relating to allergens, please see our disclaimer on the menus page.
Learning how to cook a steak is a fine art. From the way the meat is prepared to the different cooking techniques and the accompanying sauce and seasonings, it’s a culinary adventure from start to finish. At Gaucho, we always source our high-quality meat from our trusted suppliers and our expert chefs prepare it to perfection. Whether you prefer your steak rare or well done, at Gaucho restaurants you’re always sure of an amazing dining experience.
So, if you’re looking for tips and tricks to help you finesse your fillet and refine your Ribeye, we’ve created this useful guide on how to cook the perfect steak.
The first step on the journey to creating the perfect steak is understanding the different cuts of meat, which influence the steak’s taste, tenderness and cooking process. Gaucho’s most iconic steak cuts include the Ribeye, Sirloin and Filet Mignon, but we also serve up Tomahawk, Porterhouse and Wagyu steaks too.
The Ribeye is a juicy steak with a full-bodied flavour. Delicately marbled with fat, the Ribeye comes from one of the more tender parts of the cow and is well-suited to high-heat, fast cooking.
The Sirloin steak is tender and succulent and goes well with buttery sauces. Leaner than a Ribeye, this cut comes from the top of the cow’s back. Sirloin steak is tender enough for speedy, high-heat cooking techniques like grilling or pan-searing.
Filet mignon is the smaller tip of tenderloin, a leaner cut of meat that retains a lovely tenderness. As filet mignon has no fat or bones, it cooks quickly. You can briefly sear your filet mignon in a skillet before transferring it to the oven, or simply pan-fry it.
Our amazing Beef and Wine Masterclass even teaches you how to pair different cuts of steak with the perfect wine for the ultimate dining experience.
Firstly, you must take the steak out of the fridge an hour before cooking to bring it to room temperature. Grilling a stone cold steak stops the heat reaching the middle of the meat, which can lead to dining disaster.
Next up: how to season a steak. A simple but effective option is to rub the steak with plenty of salt, anywhere from half an hour to several hours before cooking. Salt with a finer grain, like kosher salt or sea salt, is the best for seasoning steaks.
If you like bold flavours, use a spice rub. Pat your steak dry, then rub a mixture of garlic powder, onion powder, cumin, oregano and light brown sugar all over it. You can also use dried herbs like thyme, rosemary and sage, or give your steak a kick with chilli flakes and cayenne pepper! Some chefs also massage a good glug of olive oil into the meat beforehand.
Although cooking an elite steak doesn’t require much equipment, there are a few key tools you’ll need in your kitchen.
Cast iron pans retain heat well, searing the meat to perfection – a must when cooking steak
Cooking steak is all about timing – no one wants to eat charcoal! A meat thermometer can prevent the steak from becoming overdone
A set of sturdy steak knives are ideal for slicing up your steak
A good pair of tongs help you safely flip your steak while it’s in the pan and won’t perforate the meat
Part of the joy of steak cooking is trying lots of different tools and techniques to find your favourite. To further develop your knowledge of cleaning, preparing and grilling different cuts of meat, our famous Gaucho Cookery School is always ready to welcome new chefs!
There are lots of ways to cook a great steak, from barbecuing and pan-searing to grilling and frying. If you want to know how to grill steak or how to cook medium-rare steak, follow our tips below for the best results:
There’s nothing quite like achieving the perfect level of doneness, but how do you know when your steak is cooked? You could use a meat thermometer, but this risks letting the juices escape. A more fun way is to use the tried and tested hand method – a favourite with top chefs.
Feel the palm of your hand, just below your thumb – it should be soft and fleshy. This is what raw steak should feel like. Now bring your thumb and your index finger together, then touch the same part of your palm again – it should be slightly firmer than before. A rare steak should feel like this. Touching your thumb to your middle finger creates the feeling of a medium-rare steak, thumb and ring finger equals a medium steak and finally, touching your thumb to your pinky finger creates a well-done steak. Try it and see for yourself!
Once you have cooked your steak, it’s time to let it rest. Resting meat enables the delicious juices to be reabsorbed and distributed evenly through the meat, making it even more succulent. If you slice into your steak too soon, the juice will pour out and the meat will become dry and chewy. As a general rule, thinner cuts of meat should be rested for five to seven minutes, while thick cuts need longer resting times of ten to 20 minutes.
When it’s time to serve your steak, slice against the grain. When you look closely at the steak, you should see small parallel lines in the meat – this is the grain. Cutting with your knife perpendicular to these lines shortens the muscle fibres, which makes the steak more tender and easier to chew. Try not to overthink this part of the process – small, simple cuts are most effective.
There’s something beautiful about a simply cooked steak, but you can enhance the flavour even more by seasoning your steak or drizzling it with a delicious sauce.
The best time to season a steak is before you cook it – this allows the flavours to really sink in. However, there’s no reason why you can’t add extra seasoning during or after cooking.
While your steak is in the pan and you have seared it on both sides, try adding a knob of unsalted butter to the pan with some garlic or shallot, and herbs like thyme or sage. As the butter melts, it will infuse with the herbs and aromatics, which you can use to baste your steak. This gives it a decadent, nutty flavour.
Our signature Gaucho steak sauces are peppercorn, béarnaise, blue cheese, smoked chipotle and chimichurri. Part of the joy of cooking steak is experimenting with bold flavours to find your perfect combination.
Even the best chefs make mistakes. We’ve rounded up some of the most common steak slipups below:
If you’re vegetarian or don’t eat certain types of meat, there are alternative options out there! Vegetarian or vegan steaks can be made using anything and everything from cauliflower, pea or soy protein to mushrooms, wheat gluten and lentils. Innovative cooking techniques mean that you can still achieve the perfect sear on your plant-based steak, including using butter and garlic, or marinading it every few minutes.
Although preparing your own steaks at home can seem daunting, by following our tips you’ll soon be able to cook the perfect steak, just like a true Gaucho chef.
BOOK NOWPart of the joy of fine dining is finding the perfect wine pairing for a dish. From premium steak to seafood, here at Gaucho, we understand how to carefully curate our wine pairings to match each dish to create the best possible flavours. Whether you’re a seasoned steak and wine aficionado, or you’re simply looking for a memorable dining experience this summer, we’ve created the ultimate Gaucho guide on how to pair food and wine.
There’s something special about summer dining; sipping a delicious glass of wine in the sunshine or balmy evenings enjoying a meal with friends. Summer also brings with it a variety of seasonal flavours and some truly excellent wines, just waiting to be explored.
Steak is a well-known and popular dish, but when choosing an accompanying tipple, how does wine pairing work? Gaucho’s expert chefs and sommeliers are masters of their craft and know exactly which wine pairing will best enhance the flavour of the steak.
The first thing to consider is the steak itself. Some of the most popular steak cuts on the Gaucho menu include the Ribeye, Sirloin, and Filet Mignon, which all have different flavours and textures.
Next, what type of wine will you be drinking? There are three main types of wine and each type’s characteristics will be key in pairing it with the perfect steak.
Red wine is made from dark-skinned grapes and tends to be drier and full-bodied, thanks to its higher level of tannins. White wine is made from light-skinned grapes, which gives the wine a fruitier taste and makes it lighter and crisper than a red. Rosé wine is made with a combination of red and white grapes and has a middle-of-the-range flavour profile.
In a successful pairing, the wine should enhance the flavours of the steak without overpowering it. A red wine and steak pairing is a dream combination, while white wines go with poultry, fish and vegetarian dishes. You’ll find that, depending on the sweetness of the wine, rosé wine can be paired with lots of different dishes, so have fun exploring until you’ve found your ideal pairing!
As you delve further into the world of steak and wine pairings, you’ll discover more complex and intriguing red wine blends. Explore how Gaucho’s menu pairs unique red wine blends with steak to create all-new, exciting flavours that dazzle the palate.
If you’re ready to discover some classic steak and wine pairings, keep reading…
Our iconic steak cuts include the Ribeye, Sirloin and Filet Mignon, each of which have distinctive flavour profiles that pair with different wines.
Our beautiful Ribeye steak’s stand-out feature is its delicate marbling, which creates a mouthwatering, full-bodied flavour. As the Ribeye steak is the most juicy cut, you should pair it with a full-bodied red wine, as the wine’s aromatic tannins will cut nicely through the fat of the steak. Try our 2021 La Mascota Cabernet Sauvignon, from Argentina’s best-known wine region, or a French Merlot like the 2019 Château de Camarsac.
Tender and succulent, our signature Sirloin steak has a decadent strip of juicy crackling that pairs perfectly with a variety of sauces and wines. We’d recommend trying it with a buttery steak sauce and a warm, velvety glass of French Syrah, like our 2021 Domaine de la Janasse Côtes du Rhône.
Finally, we have our iconic Filet Mignon steak, a leaner cut of meat that is still deliciously tender. As Filet Mignon has a subtler flavour, the wine pairing should be subtle too, with varieties that complement rather than compete. We suggest a Bordeaux or Washington State red, just like our 2018 Columbia Valley Château Ste. Michelle Merlot.
We also offer specialty steaks at Gaucho, such as our Tomahawk, Porterhouse and Wagyu steaks, as well as the perfect wine pairings to set off their unique flavours.
A tender, buttery steak, the Tomahawk is a large ribeye steak that is specifically cut to leave the long rib bone on it, making it look like an axe. A dry, full-bodied red wine is the perfect partner for this premium steak, just like the incredibly smooth 2019 Terrazas de los Andes Cabernet Sauvignon.
Sometimes known as the king of steaks, the Porterhouse is a large, thick-cut steak. You’re actually getting two steaks in one with this juicy cut, with a tenderloin and a striploin on either side of the bone. This steak requires a lighter red to balance its two textures – you can truly indulge with a glass of our 2017 Tamboerskloof Syrah.
Wagyu is a luxury cut of beef renowned for its exceptional flavour and characterised by its signature marbled texture. The tenderness of this steak creates an unparalleled richness, best enjoyed with a mid to full-bodied red, which will give this steak the spotlight it so deserves. Cabernet Sauvignon, smoky Chardonnays and Shiraz all make great partners for Wagyu, just like our Barossa Valley Wild Scarlet Shiraz.
To create the ultimate steak and wine pairing, it’s also important to consider the sauce and the sides you’ll be eating alongside it. Our Gaucho steak sauces include:
The art of pairing wine with steak sauce is slightly more complex, but as a general rule of thumb, rich steak sauces like béarnaise or blue cheese pair well with a red Bordeaux or Malbec, while lighter sauces like chimichurri can be matched with a Pinot Noir.
When it comes to sides, some of our most popular dishes include the much-loved truffle mac and cheese, which pairs well with an aromatic red wine and our creamed mashed potato, which goes with a Chardonnay or Cabernet Sauvignon. For a lighter combination that still packs a punch, a glass of New Zealand 2019 Urlar Sauvignon Blanc is a fantastic accompaniment to our snappy sautéed broccoli.
If you’re wondering what food pairs well with white wine, Gaucho’s menu also includes a range of delicious seafood, vegetarian and poultry dishes, which are all excellent summertime meal choices.
Seafood dishes like our seared diver scallops and the sea bass ceviche are bursting with fresh flavours and go perfectly with a good Sauvignon Blanc, like our 2021 Patagonia Black River Sauvignon Blanc. Lighter chicken dishes are another ideal summertime dish – try pairing our grilled spatchcock with an innovative Chardonnay, just like our 2020 Burgundy Chablis Chardonnay.
For vegetarian dishes, our sumptuous kale pesto and parmesan Gnocchi pairs perfectly with a variety of different wines, including Sauvignon Blanc, Chablis and Pinot Gris. These light and crisp wines beautifully enhance the herby flavours of the dish and are beautifully refreshing.
Our fruity rosés are another way to cool the palate and go exceptionally well with fresh salads and vegetarian dishes. Our 2022 Côtes de Provence Whispering Angel is to die for when paired with our gorgeous burrata and tomato salad.
There’s nothing that hits the spot quite like a crisp, chilled glass of wine on a summer’s day, so why not purchase your own wines to pair at home from our online shop.
Congratulations! You can now make a summer wine pairing like a true Gaucho sommelier. If you’re interested in learning more about steak and wine pairing, visit us at one of our restaurants to experience our featured pairings in person and to make a reservation, simply visit our website. You can also follow us on social media on TikTok and Instagram.
BOOK NOWThe idea of dining outside may not be new, but in London, it has taken on a whole new meaning. From rooftops to courtyards, pubs to Michelin-starred restaurants, London seems to be leading the way in transforming al fresco dining from a seasonal pastime into an all-year-round indulgence. So what exactly is alfresco dining, and how has London become the undisputed capital of open-air eating?
Alfresco dining is a wonderful way to enjoy a meal in the open air, surrounded by nature, friends, and loved ones. The beauty of alfresco dining is that it can be enjoyed in a variety of settings, from a quiet picnic in a park to a bustling barbecue on the beach or even a fancy dinner on a rooftop terrace.
If you’re looking for a city that truly embraces alfresco dining, then look no further than London. The trend has become so popular in the city that it has become an integral part of the dining culture.
London’s alfresco dining scene is diverse and caters to all tastes and needs. Whether you’re looking for a quick bite or a luxurious dining experience, there’s something for everyone.
One of the best ways to experience outdoor dining in London is to explore its many pop-up bars. These temporary venues offer a unique and exciting way to enjoy a drink or a meal in the open air. They can be found all over the city, from trendy Shoreditch to the historic streets of Soho.
For those who prefer a more laid-back atmosphere, London has plenty of parks and green spaces where you can enjoy a picnic with friends or family. Some of the most popular parks for alfresco dining include Hyde Park, Regent’s Park, and Greenwich Park.
The outdoor dining scene in London is a vibrant and exciting part of the city’s culture. With so many options to choose from, there’s never been a better time to enjoy a meal in the open air.
The outdoor dining revolution has transformed London’s dining scene. Not just for warm summer evenings, outdoor dining is now an all-year-round activity, from brunch to dinner. Londoners have embraced the concept of al fresco dining like never before, and it’s not hard to see why. With so many outdoor spaces to choose from, each with its own unique vibe, there’s something for everyone.
For those who love the hustle and bustle of city life, the Southbank Centre and Covent Garden Piazza are perfect. These areas are always buzzing with street performers and people-watching opportunities. Grab a table outside one of the many cafes or restaurants and soak up the atmosphere.
If you’re after a touch of greenery, head to one of London’s many parks. Parliament Hill, Hampstead Heath, Hyde Park and Victoria Park all have plenty of outdoor dining options. You can enjoy a picnic on the grass or dine with us on our stunning outdoor terrace at our Gaucho Hampstead restaurant located near the parks. With so much green space to explore, it’s easy to forget you’re in the heart of a bustling city.
For those who want to take in the stunning cityscape while dining outdoors, our stunning outdoor terrace at Gaucho Tower Bridge is the place to be. Our outdoor dining terrace is a magnificent and breathtaking dining destination nestled in the heart of a bustling cityscape. This terrace offers a truly unparalleled dining experience for guests seeking a combination of delicious Argentine cuisine and spectacular views.
Whether you’re seeking a terrace or a captivating green oasis, London’s alfresco dining scene offers a wide array of options to suit every taste. Here at Gaucho, we take pride in providing a delightful outdoor dining experience that caters to all. With so many options to choose from, it’s no wonder that al fresco dining has become such a popular pastime in the city.
London is a city that is constantly evolving, and one of the most exciting changes in recent years has been the rise of outdoor dining spaces. These innovative designs not only provide new options for dining, but they also bring together art, food, and the outdoors, creating unique experiences that are truly memorable.
At Gaucho Canary Wharf we have revolutionised our outdoor dining space with our outdoor dining pods that offer spectacular views of the London skyline from the waterways transforming our concrete space into a vibrant dining haven.
At the heart of our alfresco dining offering is Gaucho Tower Bridge. Nestled in the bustling business district, this restaurant offers an awe-inspiring view of the city’s most iconic landmarks. Whether you’re a tourist exploring the city or a local seeking a remarkable dining experience, the breathtaking panoramas on offer are bound to leave you with long-lasting memories.
Of course, the gastronomic offerings at Gaucho Tower Bridge further elevate its status as a culinary gem. Showcasing the beautiful tastes of Argentina in the heart of London our Tower Bridge restaurant offers a wide range of mouth-watering Argentinian beef which can be accompanied by a glass of sustainable wine or one of our delicious and exclusive cocktails. By harmoniously blending elements of food and outdoor dining in its remarkable location, we create a truly exceptional and unforgettable experience.
Overall, London’s alfresco dining scene offers something for everyone, from high-end luxury to casual and fun. With so many options to choose from, it’s no wonder that London has become the go-to destination for those looking to combine great food and beautiful outdoor spaces.
Londoners have always had a love of the outdoors, and this is reflected in the city’s alfresco dining scene. With so many beautiful parks and gardens, it’s no wonder that Londoners love to dine outside. From Hyde Park to Regent’s Park, there are plenty of places to enjoy a picnic or grab a bite to eat from a food truck.
But it’s not just parks where you can enjoy alfresco dining in London. The city is also home to some fantastic rooftop bars and restaurants, offering stunning views of the city skyline. Whether you’re looking for a romantic date place in London or a place to catch up with friends, there’s a rooftop terrace for every occasion.
One of the best things about the vibrant outdoor eating scene in London is the variety of food on offer. From traditional British pub food to international cuisine, there’s something for every taste bud. And with so many pop-up food markets and street food vendors, you can try something new every time you dine outside.
Of course, alfresco dining isn’t just about the food. It’s also about the atmosphere and the experience. There’s something special about dining under the stars or enjoying a drink in the sunshine. And with so many outdoor events and festivals throughout the year, you can experience the best of London’s alfresco dining scene no matter what time of year it is.
Outdoor culinary experiences in London are a celebration of food, drink, and being surrounded by nature. It is an essential part of the city’s identity and a must-do activity for visitors and Londoners alike. Why confine yourself to indoor eating when London offers such an excellent outdoor dining culture? Join us at Gaucho by booking a table today at the best alfresco dining restaurants in London.
BOOK NOWThe opening of Gaucho Covent Garden is the first restaurant we have opened in London for a decade and is an opportunity to highlight the sustainability initiatives we are championing here and across all of our restaurants. Our Gaucho venues are not only beautiful spaces to dine in, but also an integral part of the local community and conscious to minimise any impact on the planet.
All our energy supply comes from 100% REGO- backed sources. In addition, we continue to pay close attention to our energy usage, which begins with our teams undergoing ‘Energy Management’ training to incorporate energy reduction measures into our daily routines, this has been supported by an investment in software from Cap Energy which enables us to identify inefficient use of technology throughout the day and target reduction actions. Our restaurants are also kitted out with the most efficient equipment, with heat recovery systems as standard to capture heat from the kitchen and makes use of it in other areas of the building, reducing heat loss to the environment. Our custom-made ‘lasso’ chandeliers use LED bulbs as does most our lighting.
Our Wastage is another hot topic where we have set ambitious targets to achieve a 75% recycling rate across the group. All our food waste is recycled and with anerobic digestion provides a source of renewable energy. We don’t just monitor wastage, we actively work with our waste contractors to hold training sessions throughout the year, driving our belief that recycling does work by taking our employees to visit recycling facilities and inject some fun into this subject with organised beach cleans and ‘plastic fishing’ events.
Our signature Argentinian beef remains the star of the show, however, and we are embarking on the next phase of our project to further reduce the carbon footprint of our steaks at source, working with our partner farms. Alongside this long-term process, we continue to offset our GHG emissions through investing in reforestation projects in vulnerable communities around the world (particularly in the Amazon), concurrently working with the ‘Not For Sale’ movement to fight modern-slavery and trafficking by funding these community projects.
‘Regenerative agriculture’ is the buzz phrase of the moment, with huge amounts of resources being pooled into understanding just how far this method of production could reduce methane emissions and capture carbon at the farm level. We are active participants in this movement and are working collaboratively with other members of the Zero Carbon Forum as part of their Working Group, and by reaching out to international bodies that are looking at implementing these practices outside of the UK, what we learn will then be applied at our farms. You can try the first certified British Regeneratively Farmed beef at our Gaucho Sunday Roasts and in our sister M restaurant venues.
Our commitment to work with charity partners to support those from disadvantaged backgrounds getting back into the work force is stronger than ever. Our recruitment team work closely with Only A Pavement Away to bring people who would otherwise struggle to get work into our business, working towards our target of recruiting 5% of the workforce from our charity partners. We are also dedicated to looking internally to ensure our staff are receiving support they may need and work with Hospitality Action to provide much-needed advisory services as well as take part in fun fundraising opportunities, getting our teams together to be active out and about. Our guests can play their part too by purchasing a bowl of ‘Invisible Chips’ to accompany their delicious meal, helping make our hospitality community a stronger place to work.
BOOK NOWSteak plays a crucial role in the culture and society of Argentina. Considered their national dish, Argentinians have a deep love for beef, and so do we. The consumption of steak has played a significant role in shaping the social, cultural, and economic aspects of Argentine life. This article will delve into the different facts of how steak has impacted Argentinian society.
Argentina is known for its vast grasslands, which provide the perfect environment for raising cattle. The country has one of the highest rates of beef consumption in the world, with the average Argentinian consuming around 120 pounds of beef per year. This love for beef can be traced back to the 16th century when Spanish colonists introduced cattle to the region. The abundance of cattle allowed for the development of a thriving beef industry, which has been a major contributor to the country’s economy ever since.
Steak is not just a meal in Argentina; it’s a social event. Families and friends gather around the grill, known as the parrilla, to enjoy a meal together. The grilling of Argentinian beef steak is a serious business, with many families having their own secret recipes and techniques for achieving the perfect flavour and tenderness. The parrilla is often the centrepiece of social gatherings, and the aroma of grilling steak can be smelled throughout the neighbourhood.
While steak is the most popular cut of beef in Argentina, there are many other delicious cuts to try. Asado, a traditional Argentine barbecue, features a variety of cuts including ribs, flank steak, and sausage. The meat is slow-cooked over an open flame, resulting in a smoky, flavorful meal that will satisfy.
It’s not just the taste of steak that makes it so special in Argentina; it’s also the cultural significance. Steak represents the country’s history, its people, and its way of life. It’s a symbol of Argentinian pride and a testament to the country’s love for good food and good company. So the next time you’re in Argentina, indulge in a delicious steak and experience the culture surrounding it.
Today, Argentina is known for its high-quality beef, with many tourists flocking to the country to indulge in the famous Argentinian steak. The way steak is cooked in Argentina is also unique, with the most popular method being “asado,” a traditional barbecue technique that involves cooking the meat over an open flame.
Asado is not just a way of cooking meat, but it is also a social event that brings friends and family together. The preparation of the meat can take hours, and during this time, people gather around the fire, share stories, and enjoy a glass of wine or beer. Asado is a cherished tradition in Argentina, and it is not uncommon for families to have their own secret recipes and techniques.
Aside from its cultural significance, beef production has also played a crucial role in Argentina’s economy. The beef industry is one of the largest employers in the country, providing jobs for thousands of people. In addition, the export of beef has been a significant source of income for Argentina, helping to boost the country’s economy.
However, the beef industry in Argentina has faced challenges in recent years, such as rising production costs, government regulations, and competition from other countries. Despite these challenges, the Argentinian people remain proud of their beef industry and the role it has played in their country’s history and culture.
The history of steak in Argentina is a fascinating story that reflects the country’s love for meat, its traditions, and its culture. From its humble beginnings as a source of transportation to becoming a symbol of Argentinian identity, steak has played a significant role in shaping the country’s history and economy. Today, asado remains a cherished tradition, and Argentina continues to be known for its high-quality beef and unique way of cooking it.
Meals in Argentina are often seen as a social event, and steak is the main attraction. It is a way of bringing people together and celebrating life’s small moments. When a family member or friend invites you over for a steak dinner, it is a sign of affection and hospitality.
Argentinians take their time when eating, and meals can last for hours. This provides ample time for conversation and bonding. It is not uncommon for families to spend an entire Sunday afternoon enjoying a meal together. The consumption of steak has become an integral part of these social gatherings.
In addition to its impact on social gatherings, the consumption of steak has also influenced the restaurant industry in Argentina. Steakhouses, like our restaurants at Gaucho, are ubiquitous throughout the country and are known for their delicious cuts of beef. These restaurants are often crowded and bustling, with families and friends gathering to indulge in their favourite dishes. The atmosphere is lively and convivial, with a sense of community that is palpable.
But steak is not just a food in Argentina. It is a symbol of national identity. Argentina is one of the largest producers of beef in the world, and the consumption of steak is deeply ingrained in the country’s culture. It is a source of pride for many Argentinians, and they take great care in preparing and cooking it to perfection.
Overall, the consumption of steak has had a profound impact on the social interactions of the Argentinian people. It has brought families and friends together, created a sense of community in restaurants, and become a symbol of national identity. So the next time you sit down to enjoy a juicy steak, remember that you are also participating in a tradition that has helped shape the culture of Argentina.
The beef industry is a significant contributor to Argentina’s economy, providing jobs for thousands of people in the country. It has also helped put Argentina on the map in terms of global trade, with the country being one of the largest beef exporters in the world.
Argentinian beef is highly sought after due to its quality, flavour, and unique characteristics. The beef industry has helped boost the country’s economy and make it a significant player in the global market.
Steak consumption in Argentina is a cultural phenomenon that has been around for centuries. The country has a long history of cattle ranching, and the tradition of grilling and consuming beef is deeply ingrained in the country’s culture and way of life.
Every year, thousands of tourists flock to Argentina to experience the country’s famous steakhouses, known as parrillas. These restaurants offer a wide variety of cuts of beef, cooked to perfection on an open-flame grill. The popularity of these restaurants has helped to further boost the country’s economy, as tourists spend money on food, lodging, and other activities during their stay.
But steak consumption in Argentina is not just a cultural phenomenon; it also has a significant impact on the country’s economy. The beef industry is responsible for a significant portion of the country’s GDP, and the export of beef products helps to generate foreign exchange for the country.
Additionally, the beef industry provides jobs for thousands of people in Argentina. From cattle ranchers to meat processors, the industry employs workers at every level of the supply chain. This helps to support local communities and provides a source of income for many families in the country.
The economic impact of steak consumption in Argentina is significant. The beef industry has helped to make the country a major player in the global market, while also providing jobs and economic opportunities for thousands of people. And for those who love a good steak, Argentina is the perfect destination to indulge in this mouth-watering delicacy.
Argentina is known for its love of steak, and for good reason. Not only is it delicious, but it also has a range of nutritional benefits that make it an important part of the local diet.
One of the key benefits of steak is its high protein content. Protein is essential for building and repairing tissues in the body and is especially important for athletes and those who are physically active. In fact, a single serving of steak can provide up to half of the recommended daily intake of protein for an adult.
But steak is not just a source of protein. It also contains a range of vitamins and minerals that are important for overall health. For example, steak is high in iron, which is essential for the production of red blood cells. It also contains vitamin B12, which is important for maintaining healthy nerve cells and DNA.
Another benefit of steak in the Argentinian diet is the way it is produced. Unlike in many other countries, the beef in Argentina is grass-fed. This means that the cows are allowed to roam freely and eat a natural diet of grass, which results in meat that is leaner and more nutritious. Grass-fed beef is also higher in antioxidants and more sustainable, which can help to reduce inflammation in the body and protect against disease.
Of course, it is important to note that excessive consumption of beef can have some negative health effects. For example, eating too much red meat has been linked to an increased risk of heart disease and certain types of cancer. However, in Argentina, steak is typically consumed in moderation, as part of a balanced diet that includes plenty of fruits, vegetables, and whole grains.
So next time you sit down to enjoy a delicious Argentine steak at one of our Gaucho restaurants, remember that you are not just indulging in a tasty meal – you are also nourishing your body with a range of essential nutrients.
In Argentinian society, steak is often associated with wealth and social status. It is a luxury food item, and people who can afford it are seen as affluent. In the past, beef was more expensive and was primarily consumed by the upper class. However, as the price of beef became more affordable, it became accessible to all social classes.
Despite becoming more accessible, steak still holds a level of prestige in Argentinian society. Like here at Gaucho, It is often served at special events and celebrations, and it is a meal that is looked forward to by many.
In recent times, steak has played a significant role in shaping the social, cultural, and economic aspects of Argentina. It is a symbol of national identity, a crucial part of the local diet, and a staple food item that brings people together. The grilling of steak is a cultural ritual that has been passed down from generation to generation and has become an integral part of Argentine culture and society. To discover and indulge in a Argentinian culinary experience, book a table today at your nearest Gaucho restaurant.
BOOK NOWAddressing Energy Management In The Hospitality Industry
Our journey towards being a more sustainable and net-zero business is a huge undertaking, and one that all businesses, not just hospitality, are working on as well. In our work so far, we have been aware of the importance and the need for collaboration and to work with everyone in order to get to where we need to be for a better planet.
What is the Mayor of London’ Business Climate Challenge?
When thinking about collaborative action, one of the highlights for us has been the acceptance of two of our beautiful Gaucho restaurants onto the Mayor of London’s Business Climate Challenge (BCC)! As active members of the community in Fitzrovia and in Camden, our Charlotte Street and Hampstead sites were able to apply to be a part of this fantastic scheme to accelerate the journey towards becoming a net-zero restaurant.
In 2020, the Mayor of London set a target for the capital city to become net zero by 2030 – very ambitious! This requires all sectors, businesses, and energy companies to bring forward their actions to address the carbon emissions that are generated primarily through energy and water use within buildings across London. To support this goal, he launched a pilot scheme called the ‘Business Climate Challenge’, a free energy efficiency programme for businesses, to see what potential carbon savings could be gained through strategic support given to businesses to reduce energy consumption and accelerate building decarbonisation.
The goal was to reduce energy usage by 10% in the first year and the participating companies absolutely smashed it! They achieved an average of a 16% reduction in energy usage, and carbon emissions, compared to the previous year and now the project has been commissioned for 2023 across more areas of London with more businesses encouraged to take part than before.
Gaucho’s acceptance on to the BCC for both Charlotte Street and Hampstead is quite significant, as the only hospitality business in either the Fitzrovia or Camden cohort, and we sit alongside a myriad of players from other sectors, whether they be theatres, office buildings, or… Together, all participants have committed to reduce our energy consumption by 10% in 2023 compared to what we used in 2022, although we would love to save even more!
Our restaurant energy management efforts
Over the course of this year, we will be working with the BCC to conduct energy audits of the two buildings, set up detailed reporting for our sites and empowering them to understand how to reduce electricity and gas usage within the restaurants, as well as attending workshops and training on hospitality energy management and what net zero is all about. Technical support is provided by WSP and Turner & Townsend, while an online reporting and consumption dashboard has been set up and monitored by Io-Gen.
With the energy crisis presenting significant challenges for businesses and individuals alike, we are very excited to be working with the BCC and all other participating businesses in this important work to decarbonise London! Follow us on our journey as we share our successes and challenges, and see through becoming an energy efficient restaurant just how much savings can be made across the year.
What a year. 2022 saw us reach new heights in our quest to become the best Argentinian steak restaurant possible, seeing plenty of happy faces with clean plates.
But we want to be known for more than just the best steaks in London. By developing an impact strategy, we’ve made real progress in our commitments to become a net zero business. Through the efforts of in-house staff, super suppliers and fantastic partners, we have laid the groundworks to get us there as a business by 2040. Let’s look back at an incredible year at Gaucho, where we made big strides in not just being the best steak restaurant, but a wholly eco-friendly one too.
Events have always been a key part of our offering at Gaucho, and 2022 was a busy year for us with plenty going on! Back in June we covered a whole host of sustainability events in London, including London Climate Action Week, Net Zero Week and the Sustainable Events Show. These events were a great opportunity to build relations with like-minded and kindred parties, all in the same mindset of climate action and restaurant sustainability.
For more events happening that you yourself can attend, see our events page. You’ll find everything from fun classes with Gaucho cookery school to private dining events like the Sustainable Supper club.
We were so excited to add new restaurants in 2022 to our growing family. At the end of the year, we announced the opening of a brand new steak restaurant in Liverpool. Situated in the beating heart of a vibrant city, our home on the Merseyside is a real diamond.
As part of our opening, we were super-excited to declare our partnership with Alder Hey Children’s Hospital. As one of the busiest children’s hospitals in the country, Alder Hey is at the cutting edge of artificial intelligence and virtual reality. We’re very proud to be associated with them and their innovative approach to children’s healthcare.
But it didn’t end there. As always, our community development work is a key priority for us at every restaurant we open. We want to ensure our suppliers care as much as we do about sustainability and sourcing eco-friendly, high-quality food which is why we met with Farm Urban in the Baltic Triangle of Liverpool.
In 2019 we became the first restaurant in the UK to have measured and offset the carbon emissions of our beef, offering carbon neutral steaks. We want to improve on this and make the entire business net zero by 2040. While this is an ambitious goal, we believe by doing more every year, we can achieve our goal of becoming net zero across Scopes 1 and 2 by 2030, and Scope 3 by 2040
Here is some of the work we did to contribute to that ambition in 2022.
Last year saw us become members of the Sustainable Restaurant Association (SRA). This helped to confirm our commitment to reducing carbon emissions and environmental impact, even if it means overhauling entire systems. In the process received a Food Made Good sustainability rating from the SRA. You can find the full report here.
In the words of Food Made Good: “By completing the Rating you are showing the industry, your team and your customers that action matters infinitely more than intention. Your commitment ensures the credibility of your actions, strengthening our collective ability to push the industry further, faster forward.”
We also joined the ZCF, a non-profit organisation that empowers members to reach sustainability targets with more speed and efficiency. They helped us calculate the first carbon footprints, identify carbon emission hotspots and priority areas to tackle.
As part of working with these guys, we focused on regenerative agriculture, engaging suppliers to decarbonise the supply chain. Regenerative farming is an alternative means of producing food that may have lower (or even net positive) environmental impact. See our blog for more information on the pros of this type of agriculture.
Last year also saw us put forward two of our restaurants to take part in the Mayor of London’s Business Climate Challenge. This is an energy efficiency programme which supports businesses to reduce their energy consumption, to accelerate building decarbonisation efforts in London.
The Life Cycle Assessment (LCA) is a technique for testing the environmental aspects associated with a product over its life cycle.The most important applications include contribution to the overall environment. This is particularly relevant for the carbon footprint of our signature Argentinian beef and gave us some great insights in how to improve our supply chain processes. There’s always more to improve!
These guys bring income and employment opportunities to those communities around the world most at-risk of being taken into modern-day slavery or trafficking. As one of our most active charity partners, we invested in Not For Sale projects that have offset an estimate of 9,000 tonnes of CO2 emissions.
Internally and as part of our staff initiatives, we created a new Impact Awareness training for all staff. This is vital because it gives them a fundamental education in sustainability concepts and principles, ensuring everyone in the business is aligned with our sustainability goals.
Our restaurant group has been purchasing renewable electricity for several years now, but we wanted to go beyond this in 2022. Here are three ways we aimed to be more cautious with our energy usage at a more granular level:
In 2022 we underwent the first food waste review. It’s amazing how much waste restaurants can create, so this was a super important one for our eco-friendly goals moving forward. This allowed us to establish a baseline from which to halve our food waste by 2030. Watch this space.
In summary, 2022 laid the groundwork for our commitment to sustainability. If you’re interested, we’ll be publishing our first ESG report in February (Environmental Social Governance) outlining in more detail the work that was undertaken, and the commitments made.
Now onto 2023 – where the hard work really begins.
It’s so exciting to get a fresh start. In 2023, we have a whole lot going on.
One of our main priorities for this year is to engage with our supply chain, enhancing our decarbonisation process. This involves putting theory into practice with our farmers in Argentina, taking recommendations from the LCA about carbon footprint. The aim here is to create a formal carbon reduction strategy. After all, action always speaks louder than.. theories. As well as this specific action, we’ll be doing a wider audit of our entire supplier network, ensuring their sustainability priorities align with ours.
This year will also see us step up our staff training, primarily in further education on waste management, energy efficiency, and food waste reduction. To support our chefs with our food waste reduction targets, we’re partnering with the Waste and Resources Action Program (WRAP). This allows them to become official signatories of WRAP’s Food Waste Reduction Roadmap. As well as this, we have increased the number of volunteer days for our staff. We think it’s important they get the chance to engage with our supply chain and charity partners as much as possible.
Of course, we will continue to support the incredible organisations that achieved so much last year. This includes the amazing people at Not For Sale, supporting them with investments into more reforestation and carbon offsetting projects. If you want to learn more about how reforestation helps their cause, see this blog on becoming a carbon neutral restaurant.
What’s more, we are set to calculate site-specific carbon footprints – so we can target restaurants more specifically, and see what needs improvements. This allows them to set more useful reduction targets. Knowing the problem is the first step to solving it. That’s it for our 2022 restaurant round-up. For more articles on similar topics, check out our other Impact blogs. We’re passionate about restaurant sustainability, working with the community and putting delicious steaks on your plate.
Welcome back to Volume 10 of the Impact blog series, where we’re bringing you some amazing news! Ready for it? Today we’re happy to announce the opening of a brand new steak restaurant in Liverpool. This iconic British city has everything: great football, a legendary music scene, and now delicious steak.
Just like every new restaurant opening, working with the community is at the heart of every decision. That’s why when choosing a location for the restaurant, we revamped a historic, unused bank building. Situated in the beating heart of a vibrant city, our home in Liverpool is a real gem. We’re super excited to open our doors and allow people to experience the beautiful architecture (as well as our tasty food, of course).
But that’s not it. From sustainable suppliers and secure employment, to productive partnerships with local charities, we want to build on this and contribute even more to the Liverpool community.
As part of our Liverpool opening, we’re absolutely thrilled to be partnering with Alder Hey Children’s Hospital. The busiest children’s hospital in the UK, Alder Hey is a top-level facility committed to develop life changing treatments to improve children’s care outcomes. It’s also a leader of healthcare innovation, using artificial intelligence and virtual reality to push the boundaries of medical care.
All with the aim of allowing children to experience a range of challenging physical and mental health conditions, endeavours like this put Alder Hey at the forefront of research. You can see why they’ve garnered an international reputation among healthcare professionals – it’s an extraordinary place.
So, in the interests of supporting Alder Hey’s vital work, Gaucho have donated £10,000, with the funds going towards purchasing specialist equipment for a new neonatal unit. This unit has been designed to provide living space for both children in long-term care, as well as their parents, allowing families to stay close.
As a restaurant that donates to nonprofits regularly, Gaucho is extremely proud to support such a fantastic hospital. We have nothing but admiration for Alder Hey staff, patients and families and are eager to make this partnership flourish with further fundraisers and donations.
But business charitable giving is more than just donations; it’s about active participation with the charities we support. That’s why we encourage our staff to use fully-paid volunteering days to help in person too.
For more information on the incredible work done at Alder Hey Children’s Hospital, visit their website.
Next, let’s have a discussion about suppliers. As you’ll know from previous blogs, we have a great passion for restaurant social responsibility and working with the community. We want to ensure our suppliers care as much as we do about sustainability and sourcing eco-friendly, high-quality food. That’s why we met with Farm Urban in the Baltic Triangle of Liverpool.
Housed in the basement of a community school, Farm Urban uses innovative farming techniques to grow salad leaves and herbs in vertical hydroponic systems (growing plants without soil in a horizontal or vertical fashion) for local restaurants to use.
Farming in this manner offers a means of growing fresh and local produce in the centre of urban areas. Why is this good, you ask? Well, not only does this reduce transport miles, it also decreases the strain and dependence on traditional agriculture which requires large amounts of land and resources. It’s a remarkable example of comprehensive sustainable practice.
By working with selected hospitality groups that align with their values, Farm Urban makes certain they do not compromise the quality and sustainability of what they do by increasing the volume of food they produce.
But it doesn’t stop there with their community development work. Farm Urban also offers learning outreach and engagement courses for children, school leavers and adults, all for the purpose of educating about the power of good nutrition and growing your own food.
If you’re based in Liverpool, what are you waiting for? Come and enjoy a refreshing Farm Urban salad grown from the centre of the city you know and love. In the near future we hope to have our own beautiful Farm Urban installation growing even more menu items right here in the restaurant. How’s that for reducing transport miles?
For more articles on similar topics, check out our other Impact blogs. We’re passionate about restaurant sustainability, working with the community and putting delicious steaks on your plate.
WHAT IS REGENERATIVE AGRICULTURE?
Patrons of social and environmental responsibility, welcome back to episode 8 of the impact blog. Last month we released a special edition blog feature covering Martin’s CEO trip to Peru with partners Not For Sale. If you missed it, be sure to give it a read here. This month we’re discussing ‘regenerative farming’. Regenerative farming is a hot topic in the word of sustainability right now, and though not yet defined and certified, it’s widely recognised to hold many answers to how we reduce carbon emissions from agricultural practices. So, let’s get stuck in…
WHAT IS REGENERATIVE FARMING?
In a nutshell, regenerative farming introduces a different way of farming, that drastically improves soil health and its ability to capture and store carbon (known as sequestration). It’s not necessarily a new concept, but it does require a significant change in the way of mass production to lower carbon yields, with greater attention paid to the relationship between crops, animals, soils, ecosystems and us (the messy humans).
There are no set metrics to really monitor a farms regenerative agriculture – the idea is that different land in different areas will not react the same way to the same processes. Therefore, each piece of farmland needs to be looked at individually to understand its specific needs when deciding what practices to implement. This is what separates regenerative farming from other types of farming, such as organic where there are set expectations, metrics and KPIs.
THE BENEFITS OF CARBON SEQUESTRATION
Simply put, carbon sequestration refers to the removal of carbon dioxide molecules from the air, storing them in plants and trees – otherwise referred to as carbon sinks. In nature this is known as photosynthesis, which we all remember from school right? No? Okay, quick revision time: photosynthesis is when plants and trees take in carbon dioxide and use energy from the sun to turn it into sugars (or food). Forests, jungles and woodland areas are so important to us for this reason, but they need good healthy soils to grow, which is why maintaining the fertility of land is so important. Also vital for carbon sequestration are water bodies as they can also act as carbon sinks with microscopic plankton taking in carbon and storing it.
The technology is there to mimic this effect artificially too; Carbon Capture and Storage (CCS) is used in industrial processes to stop emissions from ever reaching the atmosphere. Once captured the CO2 undergoes a process to turn it into liquid and then piped deep underground where it can be stored for years.
So, by improving soil health and increasing the right kind of plants and crops on agricultural land, the ability of a system to capture carbon dioxide will improve greatly and this will go a significant way in the journey to lower emissions in agricultural systems.
SO, WHAT ARE WE DOING?
At Gaucho and M Restaurants we continue to explore new avenues of sustainable farming – regenerative farming being one of them.
A conversation with industry friend Honest Burger who have worked to overhaul their entire beef supply chain to be regeneratively farmed products, led us to their supplier ‘Ethical Butcher’. Changing their supply to regenerative practices was done with the intention of reducing their carbon footprint and improve the environmental impacts of eating beef.
Some new cuts (farmed regeneratively) will now be available in selected M and Gaucho restaurants, sitting nicely alongside our premium Argentine beef, where we have already done our own work to calculate the carbon footprint and invest in offsetting through our charity partners ‘Not For Sale’.
These examples of collaboration are the future for sustainable food production and the work being done around regenerative agriculture is an exciting step forward for sustainable farming. Gaucho and M are proud to be members of the Zero Carbon Forum’s working group on regenerative agriculture, to discover what advances we can make within the hospitality industry, and how scaling up this type of production system could be possible.
